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Posted by in Recipes on Aug 31, 2012 .

 

The tang of the tomatoes with the heat of the hot pepper oil combines for a terrific side dish. Toss in cooked chicken or shrimp for a main course meal.
 
8 oz. bow tie pasta
¼ cup Olive Cart Jalapeno Extra Virgin Olive Oil
2-3 T. Pesto sauce
2 T. Olive Cart Rosemary Extra Virgin Olive Oil
2 T. Olive Cart Sundried Tomato Parmesan Garlic Extra Virgin Olive Oil
1 cup sun dried tomatoes, chopped
1/3 cup Olive Cart Garlic Stuffed Green Olives, coarsely chopped
¼ cup parmesan cheese, grated
Garlic salt
Cook pasta according to directs on package. Be sure to just cook to al dente stage....

Posted by in Recipes on Aug 31, 2012 .

 

12 large shrimp, shelled and de-veined
5 T. Olive Cart Jalapeno Olive Oil (or Habanero Olive oil if you are even more adventurous)
Zest and juice from 1 lime
6 strips thin bacon, cut in half
Skewers for grilling
1 tsp red pepper flakes
 
Mix together in a small bowl the lime zest and oil. Put shrimp in mixture. Lay the bacon on paper towels and microware until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush remaining mixture on the outside of shrimp....

Posted by in Recipes on Aug 31, 2012 .

2 cups flour

4 t. baking powder
½ t. salt
1 ½ c. sugar
¾ c. Olive Cart Blood Orange oil
6 large eggs, separated
2 T. orange zest
¼ t. cream of tartar
 
Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in...

Posted by in Recipes on Aug 31, 2012 .

 

4 6-8 oz. boneless center-cut pork loin chop
¾ t. salt
½ t. pepper
2 T. Olive Cart Blood Orange olive oil
2 T. Olive Cart Rosemary olive oil
1 T. fresh rosemary
 
Sprinkle chops with salt and pepper. In a large skillet, heat oils over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.
 

Posted by in Recipes on Aug 31, 2012 .

1 cup walnut halves
1 pint cherry tomatoes, halved

1 bunch fresh basil leaves, sliced
1 bunch green onions, sliced
1 avocado, peeled and diced
1 6 oz. package crumbled feta cheese
½ cup Olive Cart Feta Stuffed Green Olives, chopped
1 red bell pepper, seeded and diced
1 T Olive Cart Garlic olive oil
1 T Olive Cart South Haven 25 Year Aged Balsamic
2 T. Olive Cart Basil olive oil 
 
 
Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives and...
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